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Wednesday, May 15, 2013

I'm not even gonna make you wait for the punch line... this is quite possibly the best ice cream I've ever had! The perfect balance of coconut, vanilla, and spices. Freshly ground nutmeg is so worth it. Don't think I'll ever be able to go back to the stuff in a jar. And even after deep freezing, it has an incredibly creamy consistency thanks to the coconut milk. Chance are there won't be any left for our parents to enjoy when they visit Memorial Day weekend. We'll just be forced to make (and eat) another batch.

Simmer coconut milk and vanilla beans over medium heat for 10 minutes.
Beat eggs in a bowl.
Remove vanilla beans from coconut milk. Scrape out seeds and return them to the pan.
While whisking, slowly pour coconut milk into eggs.
Add whipping cream and sugar to coconut and egg mixture.
Heat on the stove.
Stir in spices.
Cool in refrigerator for 4 hours.
Freeze in ice cream maker as directed.
Ours was a little soft and required some time in the freezer before we ate it.